This chicken fajita recipe is perfect for busy nights. You can make it fresh by marinating and cooking right away, or prep a freezer-friendly kit with juicy chicken, sweet bell peppers, and large onions in a zesty marinade to save for later. When you’re ready to eat, just cook everything in a cast iron skillet and serve with warm tortillas and your favorite toppings.
“I made a double batch—froze one for later and cooked the other for dinner. Both turned out amazing, and now I’m wondering why I haven’t been doing this all along.”
- Melissa K.
Jump to:
Bailey's Thoughts ...
There are a lot of mediocre fajitas in the world. These aren’t them. They’re bold, smoky, and full of flavor. I love this recipe because it’s fast, flexible, and using it as a freezer kit makes me feel like I really have it together.
You’ve got juicy chicken in a tangy marinade, sweet bell peppers and red onions that get perfectly soft and charred in a hot cast iron skillet. I know most people use lime in fajita marinades, but I go with lemon. It’s a little sharper, and I think it plays better with the seasoning. Stuff everything into warm tortillas, top with pico de gallo, a little Monterey Jack, and a big squeeze of fresh lime juice.
You’ve got two options. Cook it the same day. Just marinate the chicken for at least 2 hours or freeze it in kit form for later. I usually double the recipe, make half for dinner, and pack up the other half as a freezer meal. The post walks you through prepping and packing step by step so you’ll know exactly what to do. When you’re ready to cook, just thaw everything but the veggies overnight, and then sear everything in a hot cast iron skillet. Easy.
–Bailey
P.S. If you love this, try my Balsamic Vinegar Chicken Marinade (Easy Recipe) next. It can be frozen or cooked right away, and the flavor is unreal.
Ingredients + Substitutions
Boneless Skinless Chicken Breast: Buy boneless, skinless chicken breasts.
Substitution: Boneless, skinless chicken thighs or chicken tenders.
Olive Oil: Standard extra virgin olive oil is fine. No need for anything fancy.
Substitution: Avocado or vegetable oil works well too.
Lemon Juice: Fresh-squeezed tastes way better than the bottled stuff.
Substitution: Use lime juice 1:1, or reduce to ¾ tablespoon if substituting with white wine vinegar or apple cider vinegar.
Taco Seasoning: Taco Seasoning: Grab a blend without thickeners like cornstarch. Those are meant for ground beef tacos and can make the marinade weirdly gloopy. Trader Joe’s, Siete, or McCormick all work great here.
Substitution: Mix 2 tsp chili powder, 1½ tsp cumin, 1 tsp garlic powder, and ½ tsp onion powder
Bell Peppers: Choose firm sweet bell peppers in a mix of red, yellow, and green. The flavor differences are subtle, but the color mix looks great.
Substitution: Use poblano peppers for a smokier twist.
Red Onions: Milder and slightly sweet, they hold their color well and look great in the finished dish.
Substitution: Yellow onions or sweet onions work too if that’s what you’ve got.
Taco-Size Tortillas: Check the label for “taco size” or around 6-inch diameter.
Substitution: Use corn tortillas, or serve in lettuce wraps.
Limes: Pick limes with thin, glossy skin for the most juice.
Substitution: If you don’t have one, just skip it. You’ll lose a little pop at the end, but the fajitas will still be great. You can also use a quick splash of lemon juice if you have it.
Instructions
If you’re cooking fresh, follow these steps to marinate and cook. If you’re making a freezer kit, skip ahead to the section titled “How to Prep Your Freezer Kit” for detailed instructions.
- Make the Marinade. In a small bowl, whisk together the olive oil, lemon juice, salt, and taco seasoning until well combined.
- Marinate the chicken. Place the raw chicken into a ziplock bag. Pour in the marinade and gently mix to coat the chicken evenly. Seal and refrigerate for a minimum of 2 hours.
- Cook the chicken. Heat a cast iron skillet or cast iron grill pan over medium-high heat. Add the marinated chicken and sear until browned and cooked through.
- Add the vegetables. Add the sliced veggies to the skillet or grill pan with olive oil. Sauté until softened and slightly charred.
- Warm the tortillas. Wrap tortillas in foil and warm in the oven or heat them directly in a dry skillet until soft and pliable.
- Assemble and serve. Fill warm tortillas with the cooked chicken and vegetables. Finish with a squeeze of lime juice and your favorite toppings.
How To Prep Your Freezer Kit
- Make the Marinade. Whisk together the olive oil, lemon juice, salt, and taco seasoning until combined.
- Package the ingredients.
Slice the chicken, bell peppers, and onions into strips. Place the chicken and marinade in one freezer-safe bag and the sliced vegetables in another. Add tortillas in a separate bag.
- Freeze the kit. Lay the bags flat in the freezer to save space and ensure even freezing.
- When ready to cook.
Thaw the chicken and tortillas in the fridge overnight, but keep the vegetables frozen. Cook everything according to the recipe instructions, starting with the chicken, then the vegetables, and warm the tortillas and serve immediately.
Top Tip:
If you're using frozen peppers and onions, don’t thaw them first. Instead, just toss them straight into a hot skillet. Thawing makes them soggy, but cooking from frozen helps them stay crisp-tender and pick up some char.
Variations
- Gluten-Free: Use corn tortillas or gluten-free flour tortillas in place of regular flour tortillas.
- Dairy-Free: Already is! Just skip on sour cream as a topping or use a plant based alternative.
- Nut-Free: Already is!
- Make-Ahead: Prep as a freezer kit and store in an airtight container or ziplock bag for up to 3 months.
- Low-Carb: Serve in lettuce wraps or over cauliflower rice instead of tortillas.
Equipment
Cast Iron Skillet: Great for getting a hard sear on the chicken and caramelizing the veggies. A stainless steel skillet works too.
Cast Iron Grill Pan: Gives the chicken those classic grill marks without needing an outdoor grill. [Link to your preferred grill pan]
Ziplock Bags: For building the freezer kit.
Some of the products linked here are affiliate links, which means I earn a small commission at no extra cost to you. But I only share tools I personally use and love!
Storage
Refrigerate: Store leftovers in an airtight container in the fridge for up to 3-4 days.
Freeze: This recipe freezes well. Assemble the chicken, peppers, onions, and tortillas in separate freezer-safe bags or containers and store for up to 3 months. For detailed instructions, see the recipe notes or the section in this post explaining how to make a freezer kit from this meal.
FAQ
Yes, frozen sliced peppers and onions work well for the freezer kits. Cook them straight from frozen to avoid sogginess.
Up to 3 months in airtight freezer bags or containers
Yes. Keep the chicken breasts whole while marinating, grill over medium heat, then slice before serving.
Yes. Marinate the chicken for at least 2 hours and cook immediately.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite desserts to serve with chicken fajitas:
Recipe
Freezer-Friendly Fajita Kits
- Total Time: 30 minutes
- Yield: 6 servings
Description
This chicken fajita recipe is perfect for busy nights. You can make it fresh by marinating and cooking right away, or prep a freezer-friendly kit with juicy chicken, sweet bell peppers, and large onions in a zesty marinade to save for later.
Ingredients
- Boneless skinless chicken breast (1.5 lbs)
- Olive oil (3 tablespoon | 45ml)
- Lemon juice (from 2 lemons | about 3 tablespoon | 45ml)
- Salt (½ tsp)
- Taco seasoning (6 tsp)
- Sweet bell peppers, sliced (3 medium)
- Red onion, sliced lengthwise (1 medium)
- Taco-size tortillas (8, 6-inch)
- Limes (2, for serving)
- Optional Toppings: shredded lettuce, cheese, sour cream, guacamole, pico, cilantro
Instructions
- Make the marinade by whisking together olive oil (3 tbsp), lemon juice (from 2 lemons), salt (½ tsp), and taco seasoning (6 tsp) until combined.
- Place boneless skinless chicken breast (1.5 lbs) thinly sliced in a ziplock bag or airtight container. Pour in the marinade and mix gently to coat evenly. Marinate for at least 2 hours.
- Heat a cast iron skillet or cast iron grill pan over medium-high heat. Add the marinated chicken and sear until browned and cooked through, flipping occasionally for even color.
- Add the sliced sweet bell peppers (3 medium) and red onion (1 medium) to the skillet with a bit of olive oil if needed. Sauté until softened and slightly charred.
- Wrap taco-size tortillas in foil and warm in the oven at 350°F for about 15 minutes or heat on a dry skillet until soft and pliable.
- Assemble fajitas by filling warm tortillas with cooked chicken and vegetables. Finish with a squeeze of fresh lime and top with your favorite toppings.
Notes
Quick Kit: To turn this into a freezer meal, prepare the marinade and slice all ingredients as described. Package the marinated raw chicken, sliced vegetables, and tortillas separately in freezer-safe bags or containers. Freeze flat for up to 3 months. When ready to eat, thaw the chicken and tortillas overnight in the fridge. Keep the vegetables frozen and cook as instructed above, starting with the chicken, then the vegetables, and warming the tortillas last.
Marinate the chicken for at least 2 hours for best flavor and tenderness.
Use a cast iron grill pan for grill marks without needing an outdoor grill.
When cooking frozen vegetables, add them directly to the hot pan to prevent sogginess.
Warm tortillas in the oven or on a dry skillet for the best texture.
Leftovers store well in the fridge for up to 4 days or freeze up to 3 months.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size:
- Calories: 484
- Sugar: 7.6 g
- Sodium: 785 mg
- Fat: 11.1 g
- Carbohydrates: 63.8 g
- Protein: 34.3 g
- Cholesterol: 82.7 mg
Comments
No Comments